The mixer is a piece of equipment that can be very useful. Although it is not found in all bakeries, it is a valuable ally for pastry chefs, who will find daily use for it. Let's take a closer look!

The mixer is primarily a mixing device that is essential for pastry chefs because it can be used to make all kinds of creams, cake batters, sauces, beaten egg whites, and sponge cakes. It can produce large quantities in a short time thanks to its bowl, which can range from 10L to 100L. The 40-liter bowl is often chosen, or even the 20-liter bowl, as these correspond to the quantities needed in an artisan bakery or pastry shop.

It should also be noted that each bowl volume has its own set of tools in the appropriate shape and size. If equipped with a powerful motor and using the right tool, it can allow bakers to knead their special breads in this equipment, which then becomes the perfect complement to the kneading machine.








What accessories are available?

The hook will be very useful for kneading bread, cake, pizza, or cookie dough. It promises a smooth and light result. Its role is to fold the dough and make it supple while incorporating air. In this case, the mixer differs from the kneading machine in that its bowl does not rotate, but the dough is made smooth and even thanks to the precision of the hook, which reaches right to the edge of the bowl to pick up the flour.

The paddle allows you to mix preparations such as creams, sweet doughs, and sponge cakes. Its special feature is that it mixes by crushing, without incorporating air, unlike the whisk.

The whisk is very useful for resting your arms and beating eggs, creams, or meringues for you.

Experts highlight several key differences between a mixer and a stand mixer, particularly in the context of baking and pastry making. A mixer for pastry chefs requires less power to work with creams and beaten egg whites. A stand mixer requires more power so that bakers can knead larger quantities of dough, which is sometimes less hydrated and less pliable. This implies other uses and therefore a different design for the equipment:

• Pastry chefs want highly versatile equipment with a wide range of tools and several bowl sizes, an ingredient hatch designed specifically for adding whole eggs, sometimes sticky syrups, and hot products that require evaporation, such as choux pastry. This results in the use of a steam-permeable grid, a scraper to ensure that the flavored cream is evenly colored, and a plastic cover to prevent splashes from the whisk or flour from escaping. A speed variator and a quick tool change system are then necessary to adjust the mixture as best as possible and make it easy to use.

• Bakers prefer powerful equipment that can knead even the firmest dough without difficulty, equipped with a precise hook tool and a plastic cover to protect it from flour splashes. They also need equipment with at least two speeds so that they can mix the dough and then knead it.
  
  

In all cases, users need equipment that is robust, ergonomic for comfortable working, and easy to clean, as recipes change frequently. Any tips and tricks that manufacturers can come up with are therefore welcome in order to offer the perfect combination for the most demanding professionals.

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